Isolation and evaluation of the antagonist activity of lactic acid bacteria in raw cow milk

Agronomía Colombiana

Gustavo Buitrago Hurtado¹  Carolina Gutiérrez Cortés²  Hector Suárez Mahecha²  Amanda Consuelo Díaz-Moreno² 

[1] Instituto de Biotecnología (IBUN), Facultad de Ciencias, Universidad Nacional de Colombia, Bogota (Colombia).;Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogota (Colombia).;

关键词: antagonistic bacteria;    raw milk;    Lactobacillus;    isolation;    pathogen inhibition;   

DOI  :  10.15446/agron.colomb.v35n3.63911

来源: DOAJ

【 摘 要 】

Lactic acid bacteria (LAB) are considered as a good alternative to reduce the risk of food borne diseases in food industry. In addition to the improvement effects on the organoleptic characteristics of fermented foods from the LAB metabolites, they can inhibit the growth of microorganisms responsible of the food spoilage. This work is an advance on the biodiversity exploration of natural additives in food. Isolation, identification and screening of potential antimicrobial activity of LAB were the aims on this work. Species of Lactobacillus (Lb. casei, Lb. brevis, Lb. paracasei, and Lb. plantarum) and Pediococcus acidilactici were identified and their antagonism against Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923 and Listeria monocytogenes ATCC 7644 was demonstrated.

【 授权许可】

Unknown